Ingredients

  • (3) 9 oz. packs of cream cheese
  • 2 eggs
  • 1 cup sugar
  • ¼ cup sour cream
  • 1 ½ tbsp. flour
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • ½ cup chopped chocolate chips
  • ½ cup chopped candy cane
  • Oreo Crust – 30 peppermint Oreos
  • 6 tbsp. butter

Peppermint Cream Ganache Topping:

  • 2 cups heavy cream
  • ¾ tbsp. Peppermint extract
  • ¾ cup of sugar
  • 1/2 cup chopped chocolate chips
  • ½ cup chopped candy cane

Directions: 

Preheat oven to 350 and spray a 9” springform pan with nonstick spray. Filling: Beat cream cheese and sugar, flour, vanilla extract and salt.  Gently fold in chopped chocolate chips and chopped candy cane.

Crust: Crush Oreos in food processor and add melted butter until combined. Add crust to prepared pan and pour over filling.  Bake 1 hour.  Refrigerate cheesecake until chilled.

Topping: Beat cream and peppermint extract at medium high speed until foamy, gradually add powder sugar, beating until soft peaks. Spread and add crushed chopped chocolate chips and chopped candy cane.

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